La. Admin. Code tit. 51 § XXIII-1311

Current through Register Vol. 50, No. 11, November 20, 2024

Section XXIII-1311 - Cooling [formerly paragraph 22:09-6]

A. Cooling of food shall be accomplished by using one or more of the following methods:

1. placing the food in shallow pans;

2. separating the food into smaller or thinner portions;

3. using rapid cooling equipment;

4. stirring the food in a container placed in an ice water bath;

5. using containers that facilitate heat transfer;

6. adding ice as an ingredient;

7. other approved effective methods.

B. Cooked potentially hazardous food shall be cooled:

1. to 70^oF (21^oC) from 135°F (57^oC) within two hours of cooking or hot holding; and

2. to 41°F (5°C) from 70°F (21°C) within four hours or less.

C. Potentially hazardous food, if prepared from ingredients at ambient temperature, shall be cooled to 41°F (5°C) within four hours following preparation.

La. Admin. Code tit. 51, § XXIII-1311

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:320 (February 2002), amended LR 28:1414 (June 2002), LR 33:849 (May 2007).

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.